The lovable hash of carbohydrates and miscellaneous vegetable bits is a once-a-year dish.
Croissants, though, are literally ribboned with flavorsome fats.
I will advise not to use nice croissants from a bakerystore-bought, packaged croissants are best.
Heres how to make a luscious, buttery croissant stuffing.
The best Thanksgiving stuffing recipe
1.
Make savory croissant croutons
Start by drying out the croissants.
Cut them into one-inch cubes, and put the pieces in a large mixing bowl.
In a pot or in the microwave, melt two tablespoons of butter.
Take it off the heat and stir in a teaspoon of seasonings.
(you’re free to checkhere for their full ingredient list.)
you might make your own version, or a different one.
The idea is to make a savory butter.
Drizzle the seasoned butter over the croissant pieces in the bowl.
Toss the pieces to help coat them.
Let them cool completely.
After five to 10 minutes, the veggies will be softened but not browning.
(The amount of broth you use depends on how dry or mushy you like your stuffing.)
Turn off the heat and pour in the croutons.
Toss it all with a spatula so the croutons are all moistened equally.
Optionally, you could add a couple pinches of shredded cheese and stir it into the mixture.
Bake it
Pour the stuffing into a buttered loaf pan.
Top it with a sprinkle cheese, if using.
I added Pecorino Romano on top, which tastes great but doesn’t really melt.
Try cheddar, gouda, or havarti if melty is what you prefer.
Bake it at 375F for 15 minutes, or until the top and edges have browned.
Cool for five minutes before serving.
Its a heck of a pairing for your Thanksgiving bird.
Heat the oven to 325F.
Cut the croissants into 1-inch pieces with a serrated knife.
Put them in a large mixing bowl.
Melt two tablespoons of butter and stir in the seasonings.
Drizzle the seasoned butter over the croissants and toss them with your hands to coat.
Allow them to cool.
Cook these until theyre softened.
Pour in the broth and simmer for 10 minutes.
Meanwhile, butter a loaf pan.
Turn off the heat and pour in the croissant croutons and half the cheese, if using.
Toss them in the pot so they become evenly moistened.
Pour the mixture into the loaf pan and top with more cheese if youd like.
Bake 375F for 10 to 15 minutes.
The top and sides should be browning.
Cool for a few minutes before serving.
